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Cremini Mushroom and Rice Soup
Cremini Mushroom and Rice Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a rich mushroom soup with rice, featuring dried porcini and fresh cremini for a meaty texture and hearty umami taste.
Ingredients:
  • 0.25 ounce dried porcini mushrooms
  • 6 cups low-sodium chicken broth
  • 0.5 cup long-grain rice
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped fresh thyme
  • 2 bay leaves
  • 0.5 teaspoon salt, divided, plus more to taste
  • 1 pound cremini mushrooms, quartered
  • 1 medium onion, minced
  • ground black pepper to taste
  • 2 medium carrots, chopped
Instructions:
  • Give the dried porcini mushrooms a quick rinse and finely chop them before transferring to a large saucepan.
  • Combine chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves in a saucepan; bring to a boil, then simmer until ready to use.
  • In a large Dutch oven over high heat, melt butter until sizzling. Sauté cremini mushrooms and onion with 1/4 teaspoon salt until moisture evaporates and mushrooms turn golden brown, approximately 10 minutes. Add the broth-rice mixture and carrots and bring to a gentle simmer.
  • Simmer until carrots and rice are tender, around 7 to 10 minutes. Remove bay leaves, then season with salt and pepper before serving.

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